Recipe Details
Ingredients
-
1(32 ounce) containerplain yogurt
-
3Persian cucumbers – peeled, trimmed, and cut into 1/4-inch cubes
-
1clovegarlic, minced
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1shallot, finely chopped
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5tablespoonsdried dill weed
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1teaspoonsalt
-
1teaspoonpepper
Cooking Directions
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Stir yogurt, cucumbers, garlic, and shallot together in a medium bowl; season with dill, salt, and pepper. Refrigerate for at least 1 hour to blend flavors.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories46 | |
| % Daily Value * | |
| Total Fat 1g |
1% |
| Saturated Fat 1g |
3% |
| Cholesterol 3mg |
1% |
| Sodium 188mg |
8% |
| Total Carbohydrate 6g |
2% |
| Dietary Fiber 1g |
3% |
| Total Sugars 5g |
|
| Protein 4g |
8% |
| Vitamin C 4mg |
4% |
| Calcium 123mg |
9% |
| Iron 1mg |
3% |
| Potassium 178mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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